We are a group of friends based out of Brooklyn who come together every Tuesday night to experiment with new cuisines, wines, and cooking styles to produce rich and new dishes from around the world. Formed around a love for food, wine, and company, our clique has only one rule: You must always try the food, regardless as to whether you think you will like it or not.

Tuesday, March 8, 2011

Mercury poisoning be damned

Ah Tuna, there's nothing better than a nice lightly seared tuna steak. Last's nights came out beautifully, though a bit overcooked in some places. I usually sear it on each side, but this time I decided to see what broiling would do. A $30 piece of tuna is probably not the best thing to experiment with, but it came out delicious none the less. I marinated the steak in a concoction of Soy sauce, a few splashes of sesame oil, and a 2:1 ratio of honey and wasabi paste. I whisked it together in a stainless steel bowl which I put a little heat to in order to more easily incorporate the honey. I let my tuna marinade for around 45 minutes. Any longer than an hour and you'll end up with one salty steak. I removed the fillet and placed the marinade in a sauce pan for reduction. I pat my tuna dry, applied fresh sesame seeds and set her aside. I wanted to get the shrimp finished before putting the tuna to heat because it can be a bit more temperamental than shrimp. I coated my shrimp with some of the St. Louis BBQ rub I had made previously and put them in a hot pan, then into the broiler until pink. Now it was time for the steak. I broiled it; don't do that. Get a cast iron pan real hot, put in some oil then lightly sear each side for 3-5 minutes. I mandolin-ed some cucumbers and made a mayo and sriracha sauce for the cucumbers and laid the shrimp on top. Sliced my tuna and placed the strips on a rice blend then finally I added the reduction. Quick, easy, and delicious.